Add all the dry ingredients to the food processor and pulse a couple of times.
Scatter the butter squares over the dry ingredients, and pulse a few couple times.
Put the lid on the food processor and open up the pouring spout to pour the ice water mixture, pulse the processor in short bursts.
By the time the liquid is added, the butter should be broken down into the size of peas. Pinch the dough to ensure that it is properly hydrated, pulsing in more ice water if needed.
In between two 14” long sheets of parchment paper, put the dough on one sheet of parchment paper, and using your hands, pat the dough down into a rectangle.
Put the other piece of parchment on top and then roll the dough out into a 12” circle, the dough should be smooth and about 1/4” thick.
Remove the top piece of the parchment paper and then lay the parchment paper (with the 12” circle dough rolled out on it) onto a 9” glass pie plate.
Fold the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork.
Free the crust for 20 minutes, or until it is solid.
Preheat oven to 400º F and position a rack in the lower third of the oven
Place the frozen crust on a rimmed baking sheet lining the top of the crust with parchment paper.
Fill the top layer of parchment paper with pie weights, pressing the weights into the sides and corners of the crust.
Bake the crust for 15-20 minutes (shorter for a metal pan, longer for a glass pan) until the dough will hold its shape when you lift off the parchment. Carefully remove the weights and parchment and bake until the bottom is dry and lightly golden, about 8-12 minutes longer (for a par-baked crust) or until deeply golden.